Name: Fruitcake Cookies with Candied Fruit and Nuts Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: English
Ingredients: 1 ⅓ cups (8 oz/225 g) candied fruit, finely diced; ½ cup (2 ½ oz/71 g) almonds, finely chopped; ½ cup (4 oz/115 g) butter, at room temperature; 1 large egg yolk, at room temperature; 1 tablespoon dry sherry; 2 teaspoons freshly squeezed lemon juice; 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour; ¼ cup (2 oz/57 g) granulated sugar; ¼ cup (1 ½ oz/43 g) dark brown sugar; ½ teaspoon lemon zest; ¼ teaspoon mixed spice; ⅛ teaspoon salt (for fruit mixture); ¼ teaspoon salt (for dough)

There’s something so charming about the warm, fruity aroma and buttery crunch of my Fruitcake Cookies with Candied Fruit and Nuts Recipe. These cookies bring the festive spirit into every bite, blending tender shortbread with bright bits of candied fruit and crunchy nuts. A perfect treat to make ahead and share!

The image shows three round cookies with red pieces inside, stacked lightly on a white napkin with

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Fruitcake Cookies with Candied Fruit and Nuts Recipe
Top Tip
How to Serve Fruitcake Cookies with Candied Fruit and Nuts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Fruitcake Cookies with Candied Fruit and Nuts Recipe

Why You'll Love This Recipe

I’ve made these cookies every holiday season for years, and they never fail to impress. The unique mix of candied fruit and nuts in a buttery, delicate cookie is simply irresistible. Plus, they’re wonderfully easy to prepare, which I always appreciate when the kitchen gets busy.

Festive Flavors: The blend of candied fruit and nuts captures that classic fruitcake taste without the heaviness, perfect for those who want tradition in a cookie.
Easy to Make Ahead: These cookies keep beautifully, so you can bake them early and save stress during the holidays.
Perfect Texture: Buttery shortbread with just the right crunch and chew from the fruit and nuts makes every mouthful delightful.
Great for Gifting: They look lovely in a cookie tin or wrapped with a ribbon—a surefire hit for friends and family.

Ingredients & Why They Work

Each ingredient plays a special role in this Fruitcake Cookies with Candied Fruit and Nuts Recipe. The candied fruit lends bursts of sweetness, the almonds add crunch and a buttery richness, and the dry sherry and lemon juice balance the flavors with a subtle tang. Choosing fresh and good-quality ingredients really makes a difference here.

Flat lay of finely diced colorful candied fruit, a small pile of chopped almonds, a small white bowl with amber dry sherry, a small white bowl with fresh pale yellow lemon juice, a few bright yellow lemon zest strips, a pinch of salt crystals, a small mound of all-purpose flour, a small heap of warm brown mixed spice powder, two small piles of white granulated sugar and dark brown sugar side by side, a generous square of pale creamy butter at room temperature, one whole large brown egg with clean shell, all arranged symmetrically on simple white ceramic plates and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Candied Fruit: Finely diced for even distribution, it adds the signature sweetness and festive color to every cookie bite.
Almonds: Finely chopped for texture; you can toast them lightly for deeper flavor if you like.
Dry Sherry: A splash infuses a subtle warmth and complexity traditionally found in fruitcakes.
Lemon Juice & Zest: Provide a fresh brightness that keeps the richness from becoming too heavy.
Salt: A pinch enhances the flavors and balances the sweetness perfectly.
All-Purpose Flour: The base for a tender shortbread dough.
Mixed Spice: Adds just a hint of aromatic warmth—think cinnamon, nutmeg, and cloves combined.
Butter: Use good-quality unsalted butter at room temperature for the best texture and flavor.
Granulated and Dark Brown Sugar: Triple sweetness with a touch of molasses richness from the brown sugar.
Egg Yolk: Helps bind everything together and adds richness.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making these cookies just as the recipe states, but I’ve also played around with the mix-ins to suit different tastes or holiday themes. Don’t hesitate to customize and make these your own—cookies are deliciously forgiving!

Variation: Sometimes I swap the almonds for chopped pecans or walnuts to change the texture and nutty flavor. Once, I even tried dried cherries instead of candied fruit for a less sweet twist, and it was fantastic!
Dietary Modifications: If you want a gluten-free version, swapping in a blend of gluten-free flours and adjusting moisture can work well but keep an eye on the dough texture.
Seasonal Changes: Adding a sprinkle of orange zest or a dash more mixed spice can help tune the cookies to fit other holidays like Easter or Thanksgiving too.

Step-by-Step: How I Make Fruitcake Cookies with Candied Fruit and Nuts Recipe

The image shows a close-up of a metal mixing bowl attached to a red stand mixer on a white marbled surface. Inside the bowl, there is thick, crumbly cookie dough with visible small red cherry pieces mixed throughout. The white mixing paddle is partially coated with dough, positioned slightly above the dough inside the bowl. The dough's texture looks dense and chunky with uneven clumps sitting at the bottom of the bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Mix-Ins

The first thing I do is finely dice the candied fruit and chop the almonds. This ensures every cookie has a perfect balance of fruit and nut. Toss them with the dry sherry, lemon juice, and lemon zest, then let them soak while you prepare the dough—this tenderizes the fruit and infuses extra flavor.

Step 2: Mix the Dough

Cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. It usually takes about 3-4 minutes with a mixer. Then add the egg yolk and mix until well combined. In a separate bowl, whisk together the flour, mixed spice, salt, and a pinch more salt. Gradually add the dry ingredients to the butter mixture until just combined — over-mixing can make the cookies tough, so be gentle!

Step 3: Combine Dough with Fruit and Nuts

Fold in your soaked candied fruit and chopped almonds. Make sure they’re evenly distributed but avoid overworking the dough. I usually give it a few folds by hand and then shape it into a log or rectangular block, wrap in plastic, and chill it in the fridge for at least an hour. This step is key—it helps the cookies hold their shape when baking.

Step 4: Slice and Bake

Preheat your oven to 350°F (175°C). Slice the dough into about ¼-inch thick cookies and place them spaced a bit apart on parchment-lined baking sheets. I find that thinner slices get crispier cookies, but if you like them softer, slice a little thicker. Bake for 18-20 minutes or until edges are golden but centers remain tender. Let them cool on the sheet for a few minutes before transferring to a wire rack.

Top Tip

Making these Fruitcake Cookies with Candied Fruit and Nuts Recipe has become a holiday tradition for me, and I’ve learned a few tricks that make all the difference in texture and flavor.

Soak the Fruit: Don’t skip soaking the candied fruit in sherry and lemon juice—it softens the fruit and infuses the dough with deeper flavor.
Chill the Dough: Chilling solidifies the butter, which helps the cookies keep their shape and improves texture.
Slice Carefully: Use a sharp knife and slice evenly for uniform baking; too thick or too thin affects the cookie’s crispness.
Avoid Overmixing: Mix just until combined to keep the cookies tender and crumbly, rather than tough.

How to Serve Fruitcake Cookies with Candied Fruit and Nuts Recipe

Garnishes

I like to sprinkle a little powdered sugar over the cooled cookies—it adds a gentle sweetness and looks festive on a holiday cookie tray. Sometimes, I add a few whole almonds or bright candied cherry halves on top before baking for a pretty presentation.

Side Dishes

These cookies pair wonderfully with a warm cup of spiced tea or mulled cider. They also complement holiday cheese boards if you want something sweet alongside savory bites. I love serving them alongside a rich hot chocolate for cozy winter gatherings.

Creative Ways to Present

For gift-giving, I stack these cookies in a jar with a festive ribbon and a sprig of rosemary or cinnamon stick for a lovely touch. You can also arrange them on decorative plates with fresh berries and mint for a holiday party platter that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

I keep leftover Fruitcake Cookies with Candied Fruit and Nuts in an airtight container at room temperature, where they stay fresh and flavorful for up to two weeks. If they seem to lose a bit of crispness, a short time in the oven at low heat revives them nicely.

Freezing

This recipe freezes really well. I usually freeze the unbaked dough logs wrapped tightly in plastic wrap, then slice and bake directly from frozen a bit longer. You can also freeze baked cookies in an airtight container for up to three months.

Reheating

To refresh cold cookies, I pop them in a 300°F (150°C) oven for about 5 minutes. That brings back the delicate crisp edge and buttery aroma without drying them out. Avoid the microwave if you want to keep that perfect shortbread texture.

Frequently Asked Questions:

Can I substitute other nuts in the Fruitcake Cookies with Candied Fruit and Nuts Recipe?

Absolutely! While almonds give a nice crunch and flavor, you can swap them for pecans, walnuts, or even hazelnuts depending on your preference or what you have on hand.

Is it necessary to soak the candied fruit in sherry and lemon juice?

Soaking the candied fruit softens it and infuses the cookies with a subtle complexity that mimics traditional fruitcake flavors. If you prefer to skip the alcohol, you can soak the fruit in lemon juice alone or a bit of orange juice.

How long do Fruitcake Cookies with Candied Fruit and Nuts last?

When stored in an airtight container at room temperature, these cookies stay fresh for up to two weeks. For longer storage, freezing is a great option and maintains their flavor and texture well.

Can I make these cookies gluten-free?

You can try substituting gluten-free flour blends in place of the all-purpose flour. However, the texture might vary a bit from the original. It’s best to choose a blend designed for baking and adjust liquids slightly if needed.

Final Thoughts

Making these Fruitcake Cookies with Candied Fruit and Nuts Recipe always brings back wonderful memories of cozy holidays and sharing moments with loved ones. They’re fun to bake, easy to customize, and such a joy to gift or enjoy yourself. I can’t recommend giving this recipe a try enough—you might find yourself baking them year-round!